Snail Bar’s wine-slinging cousin, Slug, is shutting down in Oakland
Prepare to lower the disco ball to half-mast. Just one year after opening, Slug in downtown Oakland is shutting down.
The natural wine bar, known for its late-night party atmosphere and elevated small-bites cuisine (that fishwich!), will have its final public day on Aug. 4. Its sister restaurant, the Michelin Bib Gourmand-winning Snail Bar up the road, remains in business.
In an Instagram post titled “No easy way to lay this out,” one of the Slug team members writes:
“This was a decision made by me and my family, and we have personal reasons why we’re doing it. We had an amazing time this past year and we’re so honored to have had the opportunity to have worked with such amazing artists, djs, food vendors and our amazing staff past and present.
“Honestly it’s been such a f—— blast, but I think it’s time to move on who knows maybe we’ll move to a new location? Or do something else somewhere idk? Either way we are listing the location as a turn key situation it’s a perfect setting for anyone who wants to own a wine bar/restaurant or event venue rent is hella cheap.”
Slug might host some private events after closing in August, but no more general access. It also plans to hold a send-off party for the bar during Oakland’s popular First Fridays night on Aug. 4.
Slug washed in on the hot tide of the natural-wine craze and benefited much from its Snail Bar-associated menu of delectable small plates. Here’s part of our review from last fall:
“The wines at Slug (available by glass or bottle) are, let’s say, eclectic. One dry rosé recently on offer from California’s Shasta Cascade region “rode bareback on a wild mare through an alpine valley in bloom,” according to the manufacturer’s description, then “crawled on its hands and knees into a cozy rabbit den to wind away the night to the hoots and plucking of a better-than-average woodland-critter jug band.” Rest assured it all comes through in the nose….
“Upscaled European plates make for fine wine pairings, including a rustic boudin or a fluffy burrata with curls of ham, brown butter and sherry. But for a decadent treat try the filet o’ fish that improves the fast-food classic with buttery buns and sauce gribiche.”
No word yet on what will happen to its locally famous disco ball.